{"product_id":"coque-x-el-poblet-7-4-2025","title":"COQUE x EL POBLET (7.4.2025)","description":"\u003cp\u003e\u003cstrong\u003eMonday, April 7. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eTasting menu offered by Mario Sandoval (Coque, 2 Michelin stars) and Luis Valls (El Poblet, 2 Michelin stars) at the Montagud Editores restaurant. A 4-hand tasting menu offered by two leaders in haute cuisine. The Coque and El Poblet teams promise a magical night in the heart of Barcelona. \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe COQUE x EL POBLET tasting menu:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eChef's appetizer sequence:\u003c\/div\u003e\n\u003cdiv\u003eRed shrimp vegetable empanadilla\u003c\/div\u003e\n\u003cdiv\u003eTitaina fritter\u003c\/div\u003e\n\u003cdiv\u003ePickled herbs and caviar\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Cava, Pere Ventura Vintage Rosé Gran Reserva, Pere Ventura\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSignature cured meats accompanied by a selection of Valencian breads and tear oil: Sobrasada de figatell, blue duck sausage, horse loin, cured sheep meat\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003eUltzama sheep's milk flower with Pedrosillano green chickpeas and pesto\u003c\/div\u003e\n\u003cdiv\u003eParmesan serum and basil pearls\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Rioja, Ukan, Ukan Winery\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTime, season, and territory\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003eRoasted pumpkin ravioli with hazelnut, chestnuts, Osetra caviar, bergamot sauce, gurumelo mushroom and ox marrow béarnaise\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Terra Alta, Edetària Selecció Blanco, Edetària, Primeras Marcas\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eReeds and mud\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003eWild matured sea bass \"Loro Piana\", with spicy squid sauce, cassava and cumin velvet, crunchy corn, and flying fish roe\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003eRed scorpionfish in three different preparations\u003c\/div\u003e\n\u003cdiv\u003eJaipur curry, old Teresa Huertas marinade, and grilled skewer\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Cava, Pere Ventura Tresor Cuvée Barrique Gran Reserva Brut, Pere Ventura\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eOlive rice\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003ePardo poultry galantine: quail, partridge, pigeon and Gastronada capon and demi-glace with pecan nut and black garlic puree\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Montsant, Al Cap del Carrer 2023, Thunder Wine Makers \u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBeetroot and blood orange with pomegranate essence and Port Charlotte whiskey\u003c\/div\u003e\n\u003cdiv\u003eCOQUE\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: Natural Pomegranate Juice with Port Charlotte essence\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFrench toast\u003c\/div\u003e\n\u003cdiv\u003eEL POBLET\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWine pairing: D.O. Rías Baixas, Sitta Dulce Nana, Attis Bodegas \u0026amp; Viñedos\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhat does Michelin say about Coque?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTo speak of the Sandoval brothers (with Mario in the kitchen, Diego in charge of the dining room, and Rafael as sommelier) is, without a doubt, to discover three great aces of Spanish hospitality. A creative cuisine that gives full prominence to the best seasonal products!\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eWhat does Michelin say about El Poblet?\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eQuique Dacosta's homage to his history, as the name El Poblet recalls the one his famous restaurant in Dénia bore before it was renamed after him. The chef at the helm of this establishment, Luis Valls, is dedicated to cooking the local environment and his beloved Albufera with personality, focusing his author's proposal on modern Valencian cuisine.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eThe price of the Tasting Menu includes wine pairing.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLike any unique event, places are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945537777996,"sku":null,"price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ABRIL_e5c6a120-495d-44a2-a1b0-06779f7e622f.webp?v=1782330713","url":"https:\/\/montagud.com\/en\/products\/coque-x-el-poblet-7-4-2025","provider":"Montagud","version":"1.0","type":"link"}